Flour determines temperature of ovens

A worn and torn cookbook published in 1935 is missing a front and back cover page but the recipes inside indicate the cooking methods and food prepared in the years before the Second World War. The book also includes helpful hints. For instance, cooks without an oven thermometer were advised to use flour as a temperature guide. “Set a pan sprinkled with flour in the oven and if it becomes a delicate brown in five minutes, the oven is slow (250-350). If the flour turns to a medium golden brown in five minutes, the oven is moderate (350-400). If the flour turns a deep, dark brown in five minutes, the oven is hot (400 to 450).”

The book also recommends eating regular amounts of eggs, meat, potatoes, bread, butter, cereals, nut, beans, etc., supplemented by plenty of milk and fresh vegetables and fruits. “The housekeeper is the family dietitian.”

This week’s recipes come from this handy cookbook.

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Potato Soup

3 potatoes

1 quart milk 3 tbsps. butter 2 tbsps. flour

1 1/2 tsps. salt 1/4 tsp. celery salt 1/2 tsp. onion seasoning

1/8 tsp. black pepper

1 tsp. chopped parsley

Cook potatoes in salted boiling water until soft. Rub through a strainer.

Scald milk and add to potatoes.

Melt butter and add all dry ingredients. Stir until well mixed then stir into boiling soup. Cook five minutes and strain again. Sprinkle with parsley to serve.

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Stuffed Cabbage

1 average cabbage

1 lb. chopped beef, uncooked

1 slice salted pork or bacon

1/2 cup bread crumbs

1 egg

1 onion

1/2 cup milk

1 green pimento salt and pepper

Choose a solid cabbage and remove outer leaves. Place in boiling, salted water to soften it. Remove from water.

Chop the bacon and onion and add the chopped beef and crumbs that have been dampened in the milk. Add the beaten egg and salt and pepper and cook until meat is cooked.

Split the cabbage in half and place the beef mixture stuffing inside. Cut the pimento into slices and add.

Place cabbage halves together then wrap the cabbage in cotton cheesecloth and steam until tender. Slice and serve with a tomato sauce.

•••

Graham Muffins

1 cup flour

1/4 cup sugar

1 egg, beaten

1 tbsp. melted butter

1 tsp. salt

1 cup Graham flour

4 tsps. baking powder

1 cup sweet or sour milk

Cream the butter and sugar then add egg and milk. Sift and add the dry ingredients.

Bake in well-greased pans in a moderate oven.

Joyce Walter can be reached at ronjoy@sasktel.net